Chicken and Caramelized Pineapple Sliders

Instructions

• 1Insert the wire rack into position 7. Set the oven to Air Fry, Super Convection, 400°F, for 14 minutes and press Start to preheat.
• 2Once preheated, place the drained pineapple in the air fry basket. Place the roasting pan on the rack to catch any drips during cooking. Place the basket into position 3 and air fry for 14 minutes. Meanwhile, continue to the next step.
• 3To make the pickled mustard seeds, place the vinegar, water, sugar and salt in a small saucepan. Place the pan over high heat, bring to a boil, stirring to dissolve the sugar and salt. Add the mustard seeds and reduce the heat to low. Simmer very gently, for 15 minutes, or until the liquid has reduced by half. Remove from the heat. Add the shallot and set aside. Meanwhile, continue to the next step.
• 4The pineapple is ready when it has dried slightly. If not, air fry a little longer.
• 5Toss the pineapple in the sugar to coat and return to the basket.
• 6Insert the basket into position 3. Set the oven to Broil, High, for 10 minutes and press start. Meanwhile, continue to the next step.
• 7To prepare the chicken, place the oil and stock powder in a small bowl and stir to combine. Brush the mixture over the flesh side of the chicken.
• 8The pineapple should be caramelized and still slightly soft. If not, broil a little longer. Carefully remove the basket and rack from the oven. Clean the basket and roasting pan.
• 9Place the buns, cut side up in the air fry basket. Insert the basket into rack position 3. Set the oven to Broil, High, for 1 minute and press Start.
• 10The buns should be lightly toasted. If not, broil a little longer.
  Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
• 11Insert the wire rack to position 4. Adjust the oven, select Phase Cook for P1 and set the oven to Roast, Super Convection, 250°F, for 15 minutes. Press Confirm for P2 and set the oven to Roast, Super Convection, 430°F, for 15 minutes and press Start. Meanwhile, place the broiling rack in the roasting pan and place the chicken, skin side up on the rack.
• 12When the oven signals, place the pan in the oven and roast for 15 minutes in P1. The oven will automatically switch to P2. When the oven signals at the end of P2, adjust the oven to Broil, High, for 5 minutes and press Start. Meanwhile, continue to the next step.
• 13To make the honey-mustard sauce, place the mayonnaise, yellow mustard, Dijon mustard, honey, lemon juice and salt in a medium bowl and whisk to combine. Set aside.
• 14The chicken is ready when a meat thermometer inserted into the thickest part reads a minimum of 165°F. If not, broil a little longer.
  Tip: The size of the chicken thighs can alter the cooking time. For best results, test for doneness a couple of minutes before the end of the cook. It may need a little more or a little less extra cooking time, best to keep an eye on it.
• 15Drain the mustard seeds and shallots and add them with the jalapeños to the honey-mustard sauce. Cut the pineapple rings into quarters.
• 16Spread the base of each bun with some of the honey mustard sauce. Top with the chicken, pineapple, remaining mustard sauce and the bun top. Insert a skewer and serve.